This delicious gluten-free waffle recipe is guaranteed to be a hit in your house! Fluffy, satisfying, and nutritious, these waffles are our family’s favorite breakfast recipe. Made sugar-free, nut-free, and dairy-free for another healthy yummy family meal coming at ya. Give it a try today!

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A healthy waffle alternative that comes together quickly

This recipe was tested so many times this month to ensure it was PERFECT to share with you guys. I really wanted to make a healthy gluten-free, dairy-free waffle that didn’t taste ‘healthy’ if you know what I mean, especially with no sugar to hide behind, lol.

Let’s be real, here at our house we have some VERY tough critics. Having 3 boys critique your food will really put you in your place as a home cook. Add in Autism and texture issues and it is no wonder this recipe took so long to perfect. Waffle texture is a serious matter here at our place! But I am grateful for their honesty because this gluten-free waffle recipe has now become a killer family fav breakfast recipe at our house.

And, since the batter stays fresh in the fridge, they are the perfect meal prep breakfast recipe so we can enjoy them all week long (not just for weekends anymore!)

How to make egg-free waffles using aquafaba

This gluten-free waffle recipe also happens to be egg-free, making it not only a vegan waffle recipe but also an allergy-friendly waffle recipe. Best yet it only takes a few simple ingredients to make these waffles fluffy! The trick is in the aqaufaba (the liquid found in canned chickpeas used to replace egg). Now, don’t be put off by this! Aquafaba is very very easy to use (more below). The entire recipe can be prepped in under 10 minutes and everything goes into one-bowl.

Not a waffle fan, not to worry I got you covered, try these quick and easy pancakes here.

How to make gluten-free waffles fluffy

When using gluten-free flour, there is no gluten to create that nice fluffy texture. So we need to compensate by using whipped aquafaba and a good gluten-free flour blend.

I tried making this recipe with just buckwheat flour, or just oat flour but they never turned out as fluffy. I also tried to not whip the aquafaba and that had a really weird effect. The waffles didn’t fluff up as much and also they came out super brown!

You will get the best result if you use Bob’s Red Mill 1-to-1 gluten free flour blend and whipped Aquafaba (not sponsored). That flour blend really is magic and it is hands down the best gluten-free flour substitute I have ever found. I have been able to actually sub it 1-for-1 in all the recipes I’ve tried to make gluten-free so far!

But if you want a heartier more high-protein waffle recipe then you can use 1 cup of Bob’s 1-to-1 and 1 cup Bob’s all purpose flour (made with bean flour).

What is Aquafaba? And why are vegans so excited about it!

Aquafaba is such a cool thing. If you are still confused by this odd-sounding word, aquafaba is the viscous water you drain off a can of chickpeas. Actually, that is why it is called aquafaba, derived from two words, aqua (water) and faba (bean)! And perfect for gluten-free and vegan recipes.

I actually wondered for a long time who thought to try and use the liquid from canned chickpeas as an egg replacement! Like seriously! But leave it to Epicurious to write a great article about that here. Briefly, it is a fairly recent discovery (2015) that was perfected by a vegan in Indiana, Goose Wohlt, when he wanted to bring a meringue to Passover seder 🙂

Turns out, when aquafaba is whipped it turns into a foamy, fluffy, cloud very similar to a meringue, actually, you would have a hard time telling that it wasn’t made from eggs! So you can imagine the hype for vegans everywhere when word got out! No more banana or gross egg replacers! Now we too can have fluffy meringues and delicious baked goods!

How do I use Aquafaba and where do it get it?

As I mentioned above aquafaba is the thick liquid found in canned chickpeas. But you can also use the liquid from homemade chickpeas. If this is your first time then I would suggest trying the canned option first. It is thicker and much easier to work with.

The general rule of substitution (according to the master himself, Wohlt) is 1 Tbsp. for one yolk, 2 Tbsp. for one white, and 3 Tbsp. for one whole egg. But, the thickness of your aquafaba matters, so if you have a watery version (from homemade chickpeas) just reduce it on the stove to thicken it up.

A few tips for this recipe

Make sure you fold in the aquafaba after it is whipped. Try not to overmix it otherwise, the aquafaba may go flat. Also, don’t wait very long after whipping it. Aquafaba is amazing but it is not as long-lasting as whipped eggs. It is a make-in-the-moment thing!

Meal prep gluten-free waffle recipe

Other than that enjoy! I promise that despite using aquafaba this recipe is super easy. A very quick vegan waffle recipe to make for your family. You can double the recipe to have extra to enjoy all week. They last in the fridge a good 4 days. If you are making them ahead of time just slightly undercook them so they don’t get dry when you reheat them!

And if you have leftover aquafaba you can always make these killer delicious cinnamon star cookies! Made with just 4 ingredients! Yes, 4 ingredients!!!

Common mistakes to avoid when making gluten-free waffles:

Making waffles from scratch doesn’t is complicated. But there are some helpful tips to ensure you get the best waffle for your family. Crispy on the outside and fluffy and delicious on the inside. Here are some things to avoid when making your waffles from scratch:

1. Overmixing the batter: Overmixing the batter can lead to tough and dense waffles.
2. Using too much or too little liquid: Using too much liquid can result in thin and floppy waffles while using too little can make them dry and dense.
3. Not using a binding agent: Gluten-free flours lack the binding properties of wheat flour. Most recipes use binding agents like xanthan gum to help hold the batter together and create a better texture. Because many of these bingers cause some stomach upset in a few members of my family, we swap them for aquafaba or chia seeds.
4. Using the wrong type of flour: Different gluten-free flours have different textures and absorbencies. It’s important to use the type of flour called for in the recipe you are making. This will ensure you achieve the desired texture and flavor.
5. Not letting the batter rest: Allowing the batter to rest for at least 10-15 minutes can help the flours absorb the liquid and create a better texture.
6. Using a cold waffle iron: Preheat your waffle iron before using it. If the iron is not hot enough, the waffles may stick or not cook evenly.
7. Opening the waffle iron too soon: Opening the waffle iron too soon can cause the waffle to tear or stick to the plates. Wait until the steam stops coming out of the iron before checking the waffles.
8. Overcrowding the waffle iron: Overcrowding the waffle iron can result in unevenly cooked waffles. Follow the manufacturer’s instructions and only cook one or two waffles at a time.
9. Not greasing the waffle iron: Even if the waffle iron has a non-stick surface, it’s important to lightly grease it to prevent sticking.

Conclusion

If you are looking for more vegan gluten-free breakfast recipes check out these:

• 1- bowl buckwheat berry pancakes
• The best 20 minute tofu scramble recipe
• Healthy easy breakfast parfaits
• High protein apple sauce bowls

Anyhoo, thanks for reading and I hope you love this gluten-free waffle recipe!  If you make this recipe please like and comment below, that would mean a lot to me! I would love to see your creation over on Instagram so please tag me (@at.my.table) so I can like and share!

Until then, tchau